Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions

Charalampopoulos, Dimitris; Pandiella, Severino S.; Webb, Colin

doi:10.1016/s0168-1605(02)00248-9

Cited by 197 publications

(123 citation statements)

References 27 publications

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“…Barley flour was found to have a positive effect on the microbial viability of Lactobacillus plantarum and L. acidophilus strains in fermented cereal-based probiotic beverages (Charalampopoulos et al, 2003;Kocková et al, 2013;Rathore et al, 2012). Our results are similar to Kocková et al (2013) which found that barley flour fermented in water produced the highest probiotic culture density for L. rhamnosus GG when compared to other cereal-grain flours.…”

Section: Discussionsupporting

confidence: 78%

“…Recent studies have shown interest in using cereal or pseudocereal grains as a prebiotic due to their carbohydrate and nutritional value (Blandino, Al-Aseeri, Pandiella, Cantero, & Webb, 2003;Charalampopoulos, Pandiella, & Webb, 2003;Espirito-Santo et al, 2014;Gokavi, Zhang, Huang, Zhao, & Guo, 2005;Helland, Wicklund, & Narvhus, 2004;Kabeir, Abd-Aziz, Muhammad, Shuhaimi, & Yazid, 2005;Lazaridou, Serafeimidou, Biliaderis, Moschakis, & Tzanetakis, 2014;Rosburg, Boylston, & White, 2010;Saman, Fuciños, Vázquez, & Pandiella, 2009). The literature shows fermented dairy or cereal-based products such as yogurts, porridges, and gruel, being produced and inoculated with various probiotics to be tested for treating specific diseases, aside from having general health benefits (Agil et al, 2013;Angelov, Gotcheva, Kuncheva, & Hristozova, 2006;Bianchi, Rossi, Gomes, & Sivieri, 2015;Casarotti, Carneiro, & Penna, 2014;Charalampopoulos et al, 2003;Coman et al, 2013;Espirito-Santo et al, 2014;Helland et al, 2004;Kabeir et al, 2005;Kedia, Vázquez, & Pandiella, 2008;Lazaridou et al, 2014;Luana et al, 2014;Rosburg et al, 2010;Saman et al, 2009;Singh, Kim, & Liu, 2012). These studies yielded mostly significant results for microbial growth but more research is needed to test other probiotic strains and alternate dairy products such as milk.…”

Section: Cereal or Pseudocereal Grains As A Prebioticmentioning

confidence: 99%

“…Current research concluded that barley extracts have a positive effect on the viability of various Lactobacillus strains in fermented cereal-based probiotic beverages (Charalampopoulos et al, 2003;Kocková, Dilongová, Hybenová, & Valík, 2013;Lazaridou et al, 2014;Rathore, Salmerón, & Pandiella, 2012). Interestingly, Kocková et al (2013) found that barley flour produced the highest probiotic culture density for L. rhamnosus GG when compared to other cereal-grain flours while Vasiljevic, Kealy and Mishra (2007) obtained no measurable effects from barley flour on a Bifidobacterium probiotic strain.…”

Section: Barleymentioning

confidence: 99%

See 2 more Smart Citations

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Maselli¹,

Hekmat²

2016

JFR

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Probiotic products containing Lactobacillus rhamnosus GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of L. rhamnosus GR-1 in fermented probiotic skim milk supplemented with a grain flour over a 28-day storage period. The objective was to determine if supplementation of the grain flours would have a positive effect on the microbial vitality of L. rhamnosus GR-1 in the final product and during storage. Five probiotic skim milk samples supplemented with a grain flour were prepared: oat (3% weight to volume ratio), lentil (3% w/v), rice (3% w/v), barley (3% w/v), and quinoa (3% w/v) along with one control probiotic skim milk sample. Results showed that the oat, rice, barley and quinoa flours supported the growth of L. rhamnosus GR-1 at viable levels (10 8 CFU/mL) during the first 14 days of storage; however, only skim milk supplemented with rice flour sustained the growth over the 28-day storage period. Future studies should conduct a sensory evaluation of this fermented probiotic rice flour milk as well as study rice milk inoculated with probiotics to produce a dairy-free and possible gluten-free product.

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Section: Discussionsupporting

confidence: 78%

Section: Cereal or Pseudocereal Grains As A Prebioticmentioning

confidence: 99%

Section: Barleymentioning

confidence: 99%

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Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Maselli¹,

Hekmat²

2016

JFR

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“…It is also a healthy component of various foods and beverages and a major animal feed (Robles‐Escajeda et al., 2013). Barley ( Hordeum vulgare L), particularly, contains various phenolic compounds, which have been shown to have antioxidant activity and to be effective for improving health (Giriwono, Shirakawa, Hokazono, Goto, & Komai, 2011; Mattila, Pihlava, & Hellström, 2005; Pérez‐Jiménez & Saura‐Calixto, 2005), including anticancer (Robles‐Escajeda et al., 2013) and probiotic gastroprotective (Charalampopoulos, Pandiella, & Webb, 2003) activities. Fermentation procedures can lead to increase the availability of secondary metabolites and functionality of these phenolic compounds (Ye, Morimura, Han, Shigematsu, & Kida, 2004; Yoshimoto et al., 2004), especially the antioxidative effects (Giriwono et al., 2010, 2011).…”

Section: Introductionmentioning

confidence: 99%

Protective effects of a triple‐fermented barley extract (FBe) against HCl/EtOH‐induced gastric mucosa damage in mice

Lim¹,

Song

Park

et al. 2018

Food Science & Nutrition

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This study was designed to observe the possible protective effects of a triple‐fermented barley (Hordeum vulgare L.) extract (FBe) obtained by saccharification and using Saccharomyces cerevisiae and Weissella cibaria in alleviating gastric damage induced by a hydrochloric acid (HCl) and ethanol (EtOH) mixture in mice. After oral administration of FBe (300, 200, and 100 mg/kg) followed by 1 hr before and after the single treatment of HCl/EtOH (H/E) mixture, the hemorrhagic lesion scores, histopathology of the stomach, gastric nitrate/nitrite content, lipid peroxidation, and antioxidant defense systems including catalase and superoxide dismutase activities were observed. Following a single oral treatment of H/E‐induced gastric damages as measured by hemorrhagic gross lesions and histopathological gastric, ulcerative lesions were significantly and dose‐dependently (p < 0.01 or p < 0.05) inhibited in mice, when all three different doses of FBe were administered as compared to those in H/E control mice. In particular, FBe also increased gastric nitrate/nitrite content and strengthened the antioxidant defense, with a decrease in the level of gastric lipid peroxidation, but increased the activities of CAT and SOD. Moreover, the effects of FBe are comparable to that of ranitidine, a reference drug. The obtained results suggest that this fermented barley extract prevented mice from H/E‐induced gastric mucosal damages through the suppression of inflammatory responses and oxidative stress‐responsive free radicals. Thus, FBe can be useful to treat patients suffering from gastric mucosal disorders as a potent food supplement, and thereby, it would increase the necessity of application in the food industry.

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“…Interestingly, all strains showed similar resistance and survived bile exposure of 4 h. A number of studies have shown that L. reuteri have resistance to gut conditions; however, this feature varied according to the availability of glucose and other nutrients in the gut. L. reuteri tolerance to intestinal conditions was evaluated, mainly, for a maximum of 4 h of exposure while being compared with other probiotic bacteria [45]. In an animal-based study, probiotic bacteria was administrated at 10 10 cfu, reached the intestine at 6-8 log, similarly to our strains, and persisted for days [46].…”

Section: Citationmentioning

confidence: 99%

Screening and In-Vitro Analysis of Lactobacillus reuteri Strains for Short Chain Fatty Acids Production, Stability and Therapeutic Potentials in Colorectal Cancer

M¹

2015

J Bioequiv Availab

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Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions

Cited by 197 publications

References 27 publications

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Protective effects of a triple‐fermented barley extract (FBe) against HCl/EtOH‐induced gastric mucosa damage in mice

Screening and In-Vitro Analysis of Lactobacillus reuteri Strains for Short Chain Fatty Acids Production, Stability and Therapeutic Potentials in Colorectal Cancer

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